Roasted spicy squash, nuts and beans recipe

A simple dish to serve for a meat-free meal or an exciting side to any meat, this recipe couldn't be easier to make. The different textures and flavours complement each other well while the ready-made sauce makes cooking this dish even quicker.

Ingredients

300 g butternut squash, peeled and chopped into bite-size pieces

1 red onion, cut into chunks

1 aubergine, diced

40 g mixed nuts, roughly chopped

200 g butter beans, drained and rinsed

350 g tub tomato and chilli sauce

1 tbsp chopped chives

10.6 oz butternut squash, peeled and chopped into bite-size pieces

1 red onion, cut into chunks

1 aubergine, diced

1.4 oz mixed nuts, roughly chopped

7.1 oz butter beans, drained and rinsed

12.3 oz tub tomato and chilli sauce

1 tbsp chopped chives

10.6 oz butternut squash, peeled and chopped into bite-size pieces

1 red onion, cut into chunks

1 aubergine, diced

1.4 oz mixed nuts, roughly chopped

7.1 oz butter beans, drained and rinsed

12.3 oz tub tomato and chilli sauce

1 tbsp chopped chives

Details

Cuisine: British

Recipe Type: Vegetarian

Difficulty: Easy

Preparation Time: 10 mins

Cooking Time: 30 mins

Serves: 2

Step-by-step

Preheat the oven to 200°C/400°F/gas mark 6.

Mix together the butternut squash, onion, aubergine, nuts and butter beans in a roasting tin, stir in the sauce and 50ml water.